Welcome Spring with Vibrant Vegetable Dishes
As the British spring finally unfolds, it signals a shift from hearty winter meals to fresher, lighter culinary creations. This season brings a bounty of green produce to markets, from neatly bundled asparagus to sweet peas and peppery radishes, offering a crisp wake-up call after months of comforting braises. It's the ideal time to highlight these vegetables in straightforward yet thoughtful recipes that let their natural flavours shine, complemented by just enough richness to remain satisfying.
Simple Techniques for Maximum Flavour
Across these dishes, the approach prioritises simplicity and care. Blanching vegetables preserves their vivid colour and crunch, while ingredients like ricotta sharpened with lemon and buttery, flaky pastry provide a delicate backdrop. The result is food that mirrors the optimism of spring—fresh, indulgent, and a clear departure from winter's heaviness.
Spring Vegetable Tart: A Bright Assembly
Serves: 6 people
Prep time: 20 minutes | Cook time: 15 minutes
Ingredients:
- 1 sheet of puff pastry
- 1 egg, beaten
- 250g ricotta
- 1 lemon, zested
- A small handful of dill, roughly chopped
- A small handful of parsley, roughly chopped
- A pinch of Maldon Salt
- Cracked black pepper
- 300g fine asparagus, trimmed
- 75g frozen broad beans
- 75g frozen garden peas
- 100g mixed radishes, larger ones cut in half
- 3 spring onions, julienned
- Handful of pea shoots, to garnish
Method:
- Preheat the oven to 180°C. Roll the puff pastry onto a baking tray lined with paper, score a 1cm border, brush with egg, and bake for 10 minutes until golden. Press down the centre to create a raised border and cool slightly.
- Mix ricotta with lemon zest, herbs, salt, and pepper. Set aside.
- Blanch asparagus, broad beans, and peas in boiling water for 2 minutes, then plunge into iced water to retain colour and crunch. Drain and set aside.
- Soak julienned spring onions in iced water to encourage curling.
- Assemble by spreading the ricotta mix on the pastry base, leaving borders clear. Arrange blanched vegetables on top, garnish with radishes, spring onion curls, and pea shoots. Drizzle with olive oil and season with salt and pepper.
Spring Vegetable Galette: Rustic and Impressive
Serves: 4 people
Prep time: 1 hour | Cook time: 30 minutes
Ingredients:
- 300g wholewheat spelt flour
- Pinch of Maldon Salt
- 175g unsalted butter, cold and cubed
- 1 egg, beaten
- 250g ricotta
- 1 lemon, zested
- Cracked black pepper
- 15g chives, finely chopped
- 15g fresh dill, finely chopped plus extra to garnish
- 1 large courgette, cut into thin slices lengthways
- 150g asparagus tips
- 75g fresh peas
- 1 egg, beaten
Method:
- Make pastry by rubbing butter into flour and salt until breadcrumb-like, then mix in egg and water to form a dough. Chill for 40 minutes.
- Combine ricotta with lemon zest, herbs, salt, and pepper. Griddle courgette slices with oil until charred, then set aside. Preheat oven to 180°C.
- Roll out pastry to ½ cm thick, transfer to a tray, and spread ricotta mix, leaving a 1-inch border. Top with peas and asparagus, drizzle with oil, then fold and crimp edges. Brush with egg.
- Bake for 15 minutes, add courgette slices, and bake for another 5–10 minutes until golden. Garnish with dill, pepper, and salt.
Spring Vegetable Quiche: A Classic Staple
Serves: 6 people
Prep time: 40 minutes, plus 30 minutes chilling time | Cook time: 40 minutes
Ingredients:
- For the pastry: 300g plain white flour, pinch of Maldon Sea Salt, 150g unsalted cold butter, cubed, 3-4 tbsp cold water
- For the filling: 1 knob butter, 1 tbsp olive oil, 1 leek, finely sliced, 150g asparagus, cut into 3-inch pieces, 100g frozen peas, 2 spring onions, finely sliced, 4 large eggs, 150ml double cream, 150ml milk, small handful of chives, finely chopped, Maldon Sea Salt, cracked black pepper, 75g soft goats’ cheese, crumbled, salad to serve
Method:
- Make pastry by rubbing butter into flour and salt, adding water to form a dough. Roll out, line a tart tin, chill for 30 minutes, then blind bake at 180°C for 15 minutes with beans, followed by 5–7 minutes without. Trim edges.
- Sauté leek in butter and oil until soft. Blanch asparagus and peas for 2 minutes, then cool in iced water.
- Whisk eggs, cream, milk, and chives, seasoning with salt and pepper. Fill pastry case with vegetables and goat's cheese, pour over egg mixture, and bake for 30 minutes until set. Serve with salad.
These recipes, sourced from maldonsalt.com, offer a delightful way to celebrate the season's best produce with minimal fuss and maximum flavour.
